It has to be said: if you’ve always hated Brussels sprouts it’s probably because of the way someone in your family cooked them; you’re haunted by memories of the boiled, soggy, insipid specimens you were served as a kid.
If you’re game, you need to have a go at growing, harvesting and cooking your own.
Roasted, they take on a deliciously nutty flavour that goes really well with other roast veg or meats. Finely sliced and added to a salad, they have a sweet, crunchy, subtle cabbage-like flavour.
One of my favourite ways to enjoy them is cut in half, lightly steamed and smothered in garlic butter.
If you have cold winters, they’ll taste even better. Cold nights and frosty mornings are said to improve the flavour and colour of the developing sprouts.
Despite their…
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Good Organic Gardening (Digital) - 1 Issue, 14.6